Slow Cooker Goulash

Ingredients

Meat & Vegetables

Ground beef – 2 pounds

Yellow onion – ½ medium, finely diced

Green bell pepper – 1, diced

Red bell pepper – 1, diced

Frozen peas – 1 cup

Liquid Base

Beef broth – 2 cups

Tomato sauce – 2 cans (14½ ounces each)

Diced tomatoes – 2 cans (14½ ounces each)

Pasta & Seasonings

Dry elbow macaroni – 1 standard box

Garlic – 1 teaspoon, minced

Italian seasoning – 2 teaspoons

Salt – 1 teaspoon

Black pepper – 1 teaspoon

Step 1: Brown the Beef

Heat a large skillet over medium heat and cook the ground beef until browned and no longer pink.

Drain off any excess fat and set aside.

Step 2: Sauté the Vegetables

Add the diced onion and bell peppers to the same skillet.

Cook for about 5 minutes, stirring occasionally, until softened.

Add the minced garlic during the final minute and cook until fragrant.

Step 3: Build the Slow Cooker Base

Transfer the cooked beef and vegetables to a 6-quart slow cooker.

Stir in the Italian seasoning, salt, black pepper, tomato sauce, diced tomatoes, and beef broth until well combined.

Step 4: Slow Cook

Cover and cook on HIGH for about 3½ hours, allowing the flavors to meld and the sauce to mellow.

Step 5: Prepare the Pasta

About 1 hour before serving, cook the elbow macaroni on the stovetop according to package instructions.

Drain thoroughly and set aside.

Step 6: Finish the Goulash

Approximately 30 minutes before serving, stir the cooked macaroni and frozen peas into the slow cooker.

Cover and continue cooking on LOW or WARM until the peas are heated through and the pasta absorbs some of the sauce.